Flavorful Lamb Chops
These aren't your ordinary lamb chops. I flavor them with juice squeezed from oranges and limes we grow ourselves plus a generous dash of caraway. The chops always turn out nice and tender.
Total TimePrep: 15 min. + marinating Cook: 30 min.
- 1/2 cup orange juice
- 1/2 cup lime juice
- 2 tablespoons caraway seeds
- 2 teaspoons grated orange zest
- 6 lamb loin chops ( about 1-3/4 pounds)
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chicken broth
- Fresh orange slices and parsley sprigs, optional
- In a small bowl, combine the orange juice, lime juice, caraway seeds and orange zest. Pour half of the marinade into a large resealable plastic bag; add lamb chops. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade from lamb. In a nonstick skillet over medium-high heat, brown chops on both sides in oil until a thermometer reads 160°. Season with salt and pepper. Remove chops and keep warm. Add broth and reserved marinade to the skillet; bring to a boil. Return chops to pan; reduce heat.
- Cover and simmer for 20 minutes. Uncover and simmer 10 minutes longer. Serve chops with the pan juices. Garnish with oranges and parsley if desired.
Originally published as Flavorful Lamb Chops in Country Woman Christmas 1999